Corn Bread and Chorizo Strata

By sunriseko

Ingredients

• 1 1/2 lb corn bread sliced 1/3 inch thick
• 1 c. diced dry cured chorizo
• 8 oz Monterey Jack Cheese about 2 cups
• 1 can green chiles, drained
• 1 c. frozen corn
• 2 scallions, green parts only, thinkly sliced
• 1 large plum tomato thinly sliced
• 7 large eggs
• Kosher salt and freshly ground pepper
• 3 1/2 c. milk

Preparation

Step 1

1. Arrange half the corn bread in a 9 X 13 inch baking dish. Scatter half the chorizo on top, followed by half the cheese. Sjpoon half the green chiles evenly across top, followed by half the corn. Repeat layers using remaining corn bread, chorizo, cheese, chiles, and corn. Top with scallions and then tomato slices.
2. Beat eggs with 2 tsp salt and 1/2 tsp. pepper. Stir in milk. Carefully pour over layered ingredients in 3 batches, letting liquid flood into bottom of baking dish between batches. Cover and refrigerate overnight.
3. Preheat oven to 375 degrees. Uncover baking dish and let stand at room temperature, about 30 minutes. Bake until puffed and golden brown, about 1 hr. 20 minutes. Let stand 20 minutes before serving.